Salted caramel ice cream is a salty sweet homemade ice cream lovers’ dream come true with a lusciously dark, almost bitter caramel taste. Definitely ice cream for adults. Ice cream maker required.
This perfectly balanced salty sweet ice cream concoction is one of countless examples of why Cenk Sonmezsoy is considered to be a baking and dessert phenom. We can’t stop gushing over—or stuffing our faces with—his homemade ice cream made insanely delicious with intensely dark homemade caramel and sea salt. We’re willing to bet you won’t be able to stop gushing or stuffing, either.–Angie Zoobkoff
Salted Caramel Ice Cream
- Quick Glance
- Quick Glance
- 45 M
- 17 H, 30 M
- Makes 1 1/4 quarts (1.25 l)
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Recipe Testers Reviews
This is ice cream for grown ups! It’s sweet and creamy but it also has a bitter edge from the deep, dark caramel. If you’ve ever been to Buffalo and had sponge toffee, this ice cream will remind you of that treat, which also makes me think this ice cream would be fabulous with a drizzle of chocolate sauce or a fudgy swirl worked in. It has a great texture, certainly worth all the pans I had to wash. The caramel was deep brown at 400°F—I likely wouldn't have had the courage to take the caramel that far if I didn't have a temperature that I was targeting. Do watch out when you add the caramel to the cream though—start with a very tiny amount in a large pan as the mixture boils ferociously!
This recipe takes vanilla to a deliciously dark side with its twist of almost burning the caramel. Its whisper of sea salt diffuses the sweetness, creating a desire for another and another bite. My sugar was bubbling darkly at 14 minutes. I let the base cool completely overnight, then I churned it and let it freeze for 4 more hours. So while it takes more time than picking up ice cream from the grocery, this salted caramel ice cream is better than any premade pint. I'm lucky to get fresh milk and cream from a nearby family dairy—it’s rich, thick, and uncompromised and makes amazing ice cream.
This ice cream is tasty and would pair nicely with something on the sweeter side. The instructions say to take the caramel to the point that it’s almost black. I think that is too far and getting into burnt territory. I took it a bit darker than I normally would and there was definitely a bitter edge to the finished product. For people who know that they are sensitive to bitter flavors, they’re going to want to take the caramel to more of a copper color. The texture was really creamy and there was no issue with eggs curdling.